CN111989000B - Black rice sprouting liquid with anti-inflammatory effect and preparation method thereof - Google Patents
Black rice sprouting liquid with anti-inflammatory effect and preparation method thereof Download PDFInfo
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- CN111989000B CN111989000B CN201980020229.2A CN201980020229A CN111989000B CN 111989000 B CN111989000 B CN 111989000B CN 201980020229 A CN201980020229 A CN 201980020229A CN 111989000 B CN111989000 B CN 111989000B
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Classifications
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K45/00—Medicinal preparations containing active ingredients not provided for in groups A61K31/00 - A61K41/00
- A61K45/06—Mixtures of active ingredients without chemical characterisation, e.g. antiphlogistics and cardiaca
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P29/00—Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agents; Non-steroidal antiinflammatory drugs [NSAID]
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/20—Reduction of greenhouse gas [GHG] emissions in agriculture, e.g. CO2
- Y02P60/21—Dinitrogen oxide [N2O], e.g. using aquaponics, hydroponics or efficiency measures
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- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Medicinal Chemistry (AREA)
- Epidemiology (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Medical Informatics (AREA)
- Botany (AREA)
- Alternative & Traditional Medicine (AREA)
- Engineering & Computer Science (AREA)
- Pain & Pain Management (AREA)
- Rheumatology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Organic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The present invention relates to a black rice germination liquid having excellent anti-inflammatory effect obtained by subjecting water used for germination of black rice to a low temperature treatment and a normal temperature treatment, and a method for preparing the same, wherein the black rice germination liquid is obtained by subjecting water for germination of black rice to a low temperature treatment for 1 to 10 days at a temperature ranging from 1 to 5 ℃ in an open container, and then subjecting the water to a normal temperature treatment for 30 to 210 days at a temperature ranging from 10 to 30 ℃ in an open container.
Description
Technical Field
The present invention relates to a method for preparing a black rice germination liquid having an anti-inflammatory effect and a black rice germination liquid obtained therefrom, and more particularly, to a black rice germination liquid having an excellent anti-inflammatory effect by subjecting water used for germination of black rice to a low-temperature treatment and a normal-temperature treatment, and a method for preparing the same.
Background
Recently, it has been reported that natural plants also have substances capable of preventing or treating diseases, and research on exploring substances having various physiological functions from various resources on the earth is very active as cultures having healthy people are formed, among which, in particular, there is a high interest in compounds contained in plant resources.
Recently, with aging and changes in eating habits, there is an increasing trend in acute inflammatory diseases and chronic inflammatory diseases such as rheumatoid arthritis, herpes zoster, rhinitis and the like (Hyun ea. Anti-inflammatory effect of Salvia officinalis l. Extract. Chemu National university. Korea 2003.). Chronic inflammation occurs when removal of substances that induce acute inflammation, such as tubercle bacillus, protozoa, mold, and other parasites that resist host defenses and remain in tissues for a long period of time, fails. Onychomycosis, also known as onychomycosis of the finger nails, toe onychomycosis, also belongs to the inflammatory class of nail diseases.
Inflammation is defined as a complex immune response based on the innate (index) immune system in vascular-distributed biological tissues, often accompanied by fever and pain. That is, it is a general term for defensive reaction in the body when a biological tissue is damaged, and it causes partial congestion, edema, fever, and pain by causing physical reaction to trauma, burn, bacterial invasion, and the like. Inflammatory responses are associated with repair processes of damaged tissues, including processes of removing causative substances of microorganisms, toxins, etc. that cause damage to tissues and processes of removing necrotic cells, tissues, etc. as a result of the damage.
The inflammatory response is directly caused by the action of immune cells and immune systems caused by (1) activation of the complement system (complement system), (2) secretion of inflammatory cytokines, (3) fibrinolysis, (4) extravascular efflux and phagocytosis of leukocytes, (5) coagulation reaction, and (6) other inflammation-inducing substances. Causes of such immune response include factors that cause tissue damage in any form, and examples of external factors that may cause inflammation include: (1) Physical factors including burns, frostbite, body wounds/trauma, foreign bodies, ionizing radiation, etc.; (2) Biological factors including pathogens, allergic reactions, stress, etc.; and (3) chemical factors including toxins, ethanol, etc.
With reports indicating a correlation between chronic inflammation and cancer or other diseases, efforts are underway to reduce the risk of disease by reducing the inflammatory response using dietary intervention (dietary intervention) (agarwal BB et al, induction and can cer: how hot is the link 72:1605-1621 (2006)).
Inflammatory response is one of the defensive responses of biological tissues against external physical, chemical stimuli or bacterial infection by repair or regeneration of damaged tissues (Zamora R, et al, industable nitric oxide synthase and inflammatory diseases. Mol. Med.6:347-373 (2000)). When an inflammatory response occurs in vivo, inflammatory cells such as macrophages secrete inflammatory mediators such as Nitric Oxide (NO), prostaglandin E2 (PGE 2), tumor necrosis factor (tumor necrosis factor-. Alpha., TNF-. Alpha.), and interleukin-1β (IL-1β) (Guha M, mackman N.LPS induction of gene expression in human monocytes.cell Signal.13:85-94 (2001)). Normally, organisms neutralize or remove the causative factors through inflammatory reactions, restore normal structure and function by regenerating damaged tissues, and if not, develop a disease state such as chronic inflammation. The inflammatory reaction is caused by many stimuli such as infection source (infectious agents), ischemia (ischemia), antigen-antibody reaction, fever, and other body wounds, and clinical symptoms such as erythema (erythema), edema (edema), tenderness, pain, etc. occur. Inflammatory responses can be produced by a distinct 3-stage mediated by a respective different mechanism. Comprising the following steps: first, an acute transient characterized by local vasodilation (vasoconstriction) and increased capillary permeability (acute transient phase); second, delay characterized by the spread of white blood cells (leucocytes) and phagocytes (phagocyte) and subacute phase; third, a chronic proliferative phase (chronic proliferative phase) of tissue degeneration (tissue degeneration) and fibrosis (fibrosis) is produced. In addition, there are a number of mechanisms that can occur during inflammatory reactions.
Inflammatory reactions can be observed in almost all clinical diseases, and enzymes associated with inflammatory reactions can also play an important role in the oncogenic process (carcinogenic). Therefore, although bacterial diseases which can be fundamentally treated by administering an antibiotic are among these inflammatory diseases, most of them are caused by tissue damage due to autoimmune reaction, and they are a chronic disease for which no special treatment method is available.
The anti-inflammatory effects of most non-steroidal anti-inflammatory drugs (NSAIDs) mediate the inhibition of Cyclooxygenase (COX) activity (Vane et al Annual Review of Pharmacology and Toxicology,38:97-120,1998).
COX-1 is an enzyme present at a certain level in tissues such as the stomach or kidney and is involved in maintaining normal homeostasis, whereas COX-2 is temporarily and rapidly expressed in cells due to mitogen or cytokines in inflammation or other immune responses. Non-steroidal anti-inflammatory drugs used in the treatment of chronic inflammatory diseases such as acute or rheumatoid arthritis inhibit not only COX-2 enzyme but also COX-1 enzyme, and thus cause side effects such as gastrointestinal damage (Masferer et al Proceedings of the National Academy of Sciences of the United States of America,91:3228-3232,1994;Seibert et al, proceedings of the National Academy of Sciences of the United States of America,91:12013-12017,1994).
In particular, nuclear factor-kB (NF-kB), which is a transcription factor of inflammatory reaction, is activated by stimulation of cytokines, tumor necrosis factor (TNF- α), lipopolysaccharides (LPS), etc. in macrophages, and finally inducible nitric oxide synthase (inducible nitric oxide synthase, iNOS), cyclooxygenase-2 (COX-2) are expressed to generate excessive Nitric Oxide (NO) and prostaglandin E2 (PGE 2), thereby causing inflammation (Nishida T et al Geranylgeranyl acetate induces cyclooxygenase-2expression in cultured rat gastric epithelial cells through NF-kappa B. Differential Diseases and sciences 52:1890-1896 (2007)).
Synthetic anti-inflammatory agents developed so far are broadly classified into steroid (hydrocortisone, prednisolone, beta-metapine) and nonsteroidal (aspirin, indomethacin, ibuprofen) which mostly have side effects of gastrointestinal diseases, kidney diseases, heart diseases and the like (Dagne JM, et al, cardiovascular side-effects: from light to shadow. Currpharm Des.12:917-975 (2006) and Makins R, bailinger a. Gastrointestinal side effects of drugs of saf.2:421-429 (2003)), and thus there is a real need to develop natural anti-inflammatory therapeutic agents that are safer and more effective than the current ones.
Disclosure of Invention
Technical problem
The present invention aims to provide a black rice germination liquid having excellent anti-inflammatory effects by subjecting water used for germination of black rice to a low-temperature treatment and a normal-temperature treatment, and a method for producing the same.
Technical proposal
The present invention is characterized in that the black rice germination liquid of the present invention is obtained by subjecting water for germination of black rice to a low temperature treatment for 1 to 10 days at a temperature ranging from 1 to 5 ℃ in an open container, and then, subjecting the water to a normal temperature treatment for 30 to 210 days at a temperature ranging from 10 to 30 ℃ in an open container.
The preparation method of the black rice germination liquid of the invention is characterized by comprising the following steps: (1) A black rice germination step of germination by immersing black rice in water; (2) A sprouting liquid separation step of separating sprouted black rice from sprouting liquid used in the sprouting process of black rice; (3) A low-temperature treatment step of subjecting the germination liquid to a low-temperature treatment for 1 to 10 days in an open container at a temperature ranging from 1 to 5 ℃; and (4) a normal temperature treatment step of performing normal temperature treatment of the low temperature treated germination liquid in an open container at a temperature ranging from 10 ℃ to 30 ℃ for 30 days to 210 days.
ADVANTAGEOUS EFFECTS OF INVENTION
The present invention has an effect of providing a black rice germination liquid having an excellent anti-inflammatory effect by performing a low-temperature treatment and a normal-temperature treatment on water used for germination of black rice, and a method for preparing the same.
Drawings
Fig. 1 shows a copy of an experimental report for analyzing bacteria present in a black rice germination liquid before a low-temperature treatment and a normal-temperature treatment.
Fig. 2 and 3 show copies of experimental reports of analysis of bacteria present in the black rice germination liquid obtained after the low-temperature treatment and the normal-temperature treatment.
Fig. 4a, 4b, and 4c to 8 show photographs taken of the results of the antifungal activity experiments of the embodiments of the present invention.
Fig. 9 and 10 show photographs taken of the results of the antiviral activity test of the embodiment of the present invention.
Detailed Description
As a preferred embodiment of the present invention, there is provided a black rice germination liquid having an anti-inflammatory effect, characterized by being obtained by subjecting water for germination of black rice to a low temperature treatment for 1 to 10 days in a temperature range of 1 to 5 ℃ in an open container, and then to a normal temperature treatment for 30 to 210 days in a temperature range of 10 to 30 ℃ in an open container.
Further, as a preferred embodiment of the present invention, the present invention provides a method for producing a germinated black rice liquid having an anti-inflammatory effect, comprising: (1) A black rice germination step of germination by immersing black rice in water; (2) A sprouting liquid separation step of separating sprouted black rice from sprouting liquid used in the sprouting process of black rice; (3) A low-temperature treatment step of subjecting the germination liquid to a low-temperature treatment for 1 to 10 days in an open container at a temperature ranging from 1 to 5 ℃; and (4) a normal temperature treatment step of performing normal temperature treatment of the low temperature treated germination liquid in an open container at a temperature ranging from 10 ℃ to 30 ℃ for 30 days to 210 days.
Hereinafter, the present invention will be described in detail with reference to specific examples.
The present invention is characterized in that the black rice germination liquid of the present invention is obtained by subjecting water for germination of black rice to a low temperature treatment for 1 to 10 days at a temperature ranging from 1 to 5 ℃ in an open container, and then, subjecting the water to a normal temperature treatment for 30 to 210 days at a temperature ranging from 10 to 30 ℃ in an open container.
Rice, which is a crop belonging to the family Gramineae, is praised as three grains in the world together with wheat and corn, and is the most important grain resource in the world. In addition, the water and protein content is low, and the carbohydrate content is high, so that the food is not easy to spoil, and is an important heat source convenient to store.
The anthocyanin in black rice, which is widely known as black rice, has the above-mentioned strong antioxidant effect and has strong effects in preventing cancer and enhancing immunity. Black rice, one of colored rice, is processed into various forms of food due to its characteristic color and flavor, and its consumption is gradually increasing. The fragrance of fructus Zizaniae Caduciflorae is caused by ethanol component such as ethylene glycol (ethane diol), guaiacol (guaiacol), etc., ketone such as palmitic acid (hexadecanoic acid), hexanal (hexanal), acetic acid (acetic acid), etc., aldehyde and organic acid, and pigment component is glycoside-based component such as cyanidin-3-O-glucoside (C3G) and glucoside chloride paeoniflorin-3-glucoside (P3G).
In particular, the pigment component of black rice contains polyphenol compounds having various structures and molecular weights, and such polyphenol compounds are confirmed to have biological activities such as oxidation resistance, antibacterial property, anticancer property, and the like. In addition, black rice is popular in the brown rice mode, and compared with common brown rice, the black rice has high dietary fiber content, unique flavor and high contents of protein, vitamin B and inorganic matters. According to the compendium of the materia medica of the plum season of Chinese medical treasury, the Chinese medical treasury has the effects of stimulating appetite, invigorating the middle warmer, nourishing yin, tonifying the kidney, strengthening the spleen, warming the liver, improving eyesight and activating blood, and has obvious effects on preventing and treating dizziness, anemia and white hair, eye diseases, polyuria, constipation, cardiovascular diseases and other diseases.
If the black rice is eaten frequently every day, the comprehensive regulation function and the immunity enhancement function of the human body can be improved, and the black rice has remarkable effects of preventing aging, preventing diseases, beautifying female, and the like. In particular, it has special effect for anemia easy to be caused by pregnant women, and can greatly help the formation of children's bones. In addition, in the aspect of children's complementary food, if black rice is used as complementary food to feed children, the children's healthy growth is greatly helped. Also, since black rice contains a large amount of selenium (Se), it has an effect of preventing cancer. In chinese literature (11 1992), research reports were carried on the improvement of the state of patients by allowing 40 patients with rectal cancer to eat black rice for a long period of time. In particular, since ancient times, people coming and going along the silk road of China or residents in Xinjiang have boiled black rice, coix seeds, chinese dates and the like into porridge to be used as nourishing health food, thereby overcoming the heat of the Takara dry desert. In addition, black rice has good color, fragrant smell, and efficacy on diabetes, constipation, gastrointestinal diseases, etc., and can be called as health food in black cereal beneficial to human body because the content of vitamin B, vitamin C, vitamin E is higher than that of common rice.
Because the black rice is crushed into brown rice for use, the embryo bud of the black rice contains more various nutrients than ordinary rice, and the black chroma is 5 times higher than that of ordinary rice. The black rice has very high anthocyanin content as natural pigment, contains rich inorganic salts such as iron, zinc and selenium including vitamin E, and has excellent active oxygen removing function. When black rice is taken, the antioxidative ingredients such as anthocyanin and Oryzafuran, which remove active oxygen, are surprisingly improved, and an effect of preventing skin aging in advance can be expected. Black rice having such physiological and pharmacological effects is attracting attention due to its utility value. The main production areas of black rice are south Asia and China, and the black rice is produced in the Korean part area, and has rich medical effect. In particular, the purple pigment of black rice has high stability under high temperature and sunlight irradiation, and is thus used as a food material in the processing of bread, porridge, noodles, and the like.
The following describes the use of such black rice as various food materials.
In korean patent No. 451126, there is disclosed a noodle using black rice and a method for preparing the same, characterized in that the main ingredients include 55 to 70 weight percent of rice flour obtained by pulverizing rice or black rice in 140 to 180 mesh, 20 to 28 weight percent of wheat flour, 5 to 8 weight percent of edible salt, and 5 to 10 weight percent of water.
In korean patent publication No. 2000-75359, there is disclosed a rice cracker using black rice and a preparation method thereof, that is, a method of adding water to mixed rice in which black rice and brown rice are mixed in such a manner that the water content reaches 18%, and puffing the prepared dough.
In korean patent laid-open publication No. 2002-92234, there is disclosed a black rice cake prepared by uniformly mixing a powder of mineral water 1.5L to 1.8L, black rice 1.5kg to 2.5kg, barley 1.5kg to 2.5kg, white rice 6kg to 7kg, potato starch 400g to 500g, and refined salt 0.4g to 0.5g, which are mixed and pulverized, followed by steaming in water vapor at a temperature of 100 ℃ to 120 ℃.
In korean patent laid-open No. 2001-105020, there is disclosed a noodle containing a plant extract and a method for preparing the same, that is, a method for preparing the same by mixing, kneading, calendaring, and molding a plant food and flour in a liquid or powder state.
In korean patent publication No. 2002-42384, there is disclosed a bread added with black rice flour and a preparation method thereof, that is, bread is prepared by kneading and fermenting black rice and flour in a prescribed ratio and mixing water in an appropriate amount.
In the invention, black rice (black rice) can also be called black rice or black rice, and the content of anthocyanin is rich, and the content of inorganic salts is rich, so that active oxygen in the body can be effectively neutralized. As an example, black pearl (heugjinjubyeo) cultivated in korean zhendao may be used. The black pearl has deep purple outer skin, contains cyanidin and malvidin as anthocyanin compounds, and cyanidin glucoside, malvidin glucoside, delphinidin glucoside, alkaloid and phenol compound, and contains 2-hydroxy-4-methoxypyridine. Moreover, black rice has alkaline properties due to its abundant minerals. The alkaline food has an effect of neutralizing the body oxidized by various harmful substances and food oxides to prevent various inflammatory diseases. In particular, selenium content in minerals is highest, so selenium in black rice not only activates stem cells, but also has an effect of inhibiting damage of stem cells.
The mashing precision of black rice is one achieved by performing mashing for 9 minutes to 10 minutes. The precision of the mashing means the degree to which the rice is shaved, and in terms of the precision of the mashing, the whole of the outer layer and the rice bran layer (with reference to the structure and nutrition distribution of the rice) added together is divided into ten parts, and the case of completely removing the rice is referred to as 10-degree scale, and the state of the brown rice which is not completely removed is referred to as 0-degree scale. Therefore, 5 division means a state in which the outer cavity layer and the rice bran layer are removed by about 50%. In addition, the milling degree is expressed by weight, and the weight of the outer cavity layer and the rice bran layer is usually about 8 to 9% of the total weight of the brown rice. Since this varies depending on the variety, it is not exactly applicable to all rice, and the degree of tamping 8% of the total weight is referred to as 10 index for the sake of easy tamping. In other words, 1 index means a degree of finishing about 0.8% of the total weight of the brown rice. The 5-division rice is a rice obtained by mashing about 4% of the total weight of the brown rice, and the 7-division rice is a rice obtained by mashing about 5.6% of the total weight of the brown rice. As described above, in the case of performing the mashing with the 9-to-10-division, rice sprouts necessary for germination remain, and thus germination can be achieved.
The germination of black rice may be performed by soaking in water having a water temperature of 16 to 23 ℃ for 24 to 48 hours. This can be understood as a normal temperature condition mainly corresponding to winter season in korea.
The germination of black rice may be performed by soaking in water having a water temperature of 23 to 30 ℃ for 15 to 24 hours. This can be understood as a normal temperature condition mainly corresponding to summer of korea.
The germination temperature and the germination time are understood to be suitable conditions for the growth of black rice sprouts to about 0.5mm to 1.5 mm.
During germination of black rice, the water is stirred, preferably the water in the lower part is led to the upper part and the water is allowed to fall from the upper part to the lower part. The stirring of water is to prevent spoilage due to water stagnation. It is understood that non-stagnant flowing water will be purified and prevented from spoilage by naturally occurring self-forces and contact with oxygen and the like, as well as having the same and/or similar reason that naturally flowing water will be more self-cleaning than stagnant, stationary water, as well as being used in the purification process.
Preferably, tap water is used for the water level drinking water or the edible water used in germination.
Before the low temperature treatment and the normal temperature treatment, as shown in fig. 1, the germination liquid itself had general bacteria reaching 92000000 (CFU/g) and escherichia coli 1100000 (CFU/g) was present, but after the low temperature treatment and the normal temperature treatment according to the present invention, as shown in the experimental report in fig. 2, it contains, in particular, 3 general bacteria and 3 fungi, as shown in fig. 3, the general bacteria were citric bacteria (Citrobacter murliniae), the medium-sized pseudophagostimulant bacteria (Pseudacidovorax intermedius) and the non-photosynthetic bacteria of the enrobing rhodobacter genus (Paenirhodobacter enshiensis), the fungi were candida medium-sized (Candida intermedia), candida tropicalis (Candida tropicalis) and pichia sp.
The preparation method of the black rice germination liquid of the invention is characterized by comprising the following steps: (1) A black rice germination step of germination by immersing black rice in water; (2) A germination liquid separation step of separating germinated black rice from a germination liquid for germination of black rice; (3) A low-temperature treatment step of subjecting the germination liquid to a low-temperature treatment for 1 to 10 days in an open container at a temperature ranging from 1 to 5 ℃; and (4) a normal temperature treatment step of performing normal temperature treatment of the low temperature treated germination liquid in an open container at a temperature ranging from 10 ℃ to 30 ℃ for 30 days to 210 days.
In the step of sprouting black rice described in (1) above, sprouting is carried out by immersing black rice in water. The same and/or similar descriptions as described above are understood for black rice and content related to germination of black rice. Germination of seeds requires providing the seeds of the plants with an appropriate temperature, sufficient oxygen and an appropriate moisture, and is classified into a type requiring a condition with sufficient light and a type requiring a condition with darkness according to the type, but most plants are independent of the presence or absence of light. If germination starts, the enzymes will start to act, so that respiration becomes active, and the stored nutrients are decomposed to be converted into an easy-to-use form. Moreover, rapid movement of dividing tissue to be used in shoots, roots, etc. In seeds, the stored nutrients are stored in the form of starch, fat, protein, etc. in endosperm (gramineae, etc.), endosperm (lotus lamp), cotyledon (leguminous, etc.). As germination begins, the stored nutrients gradually decrease, but chlorophyll is formed in cotyledons, primary leaves and the like and photosynthesis is gradually carried out, and the roots absorb the nutrients and moisture, so that germination is separated from a passive nutrition stage depending on the stored nutrients, and independent nutrition growth depending on self-power is converted. Therefore, new ingredients not present before germination will also be produced.
In the step of (2) separating the sprouting liquid, the germinated black rice produced in the step of (1) sprouting black rice and the sprouting liquid for sprouting black rice are separated. The obtained germinated black rice can be used alone for cooking, etc., or can be used together with other rice for cooking, etc. In the case of cooking with germinated black rice, the obtained black rice has high digestibility. The present invention is characterized in that germinated black rice obtained by germinating black rice can be used as original purpose and a germination liquid obtained as a by-product can be used. That is, the present invention is characterized in that after the water supplied for sprouting the black rice sprouts the black rice, the sprouting liquid is recovered and used as a by-product. The obtained sprouting liquid is black. This is because of the inclusion of very abundant anthocyanins and the like in black rice, and thus, many known or not yet known effective bioactive substances have emerged.
In the low-temperature treatment step (3) above, the germination liquid obtained in the germination liquid separation step (2) above is subjected to a low-temperature treatment in an open container at a temperature ranging from 1 ℃ to 5 ℃ for 1 day to 10 days. Before and after this low temperature treatment, the pH value (pH) of the germination liquid is maintained in the range of 4.5 to 5.5.
In the above (4) normal temperature treatment step, the sprouting liquid subjected to the above (3) low temperature treatment step is subjected to normal temperature treatment for 30 days to 210 days in an open container at a temperature ranging from 10 ℃ to 30 ℃. The pH value of the sprouting liquid after normal temperature treatment is raised to 7.5-8.
The mashing precision of black rice may be one achieved by performing the mashing for 9 minutes to 10 minutes. The details regarding the accuracy of the ramming may be understood to be the same as and/or similar to those described above.
The germination of black rice may be performed by soaking in running water having a water temperature of 16 to 23 ℃ for 24 to 48 hours. This can be understood as a normal temperature condition mainly corresponding to winter season in korea.
The germination of black rice may be performed by soaking in water having a water temperature of 23 to 30 ℃ for 15 to 24 hours. This can be understood as a normal temperature condition mainly corresponding to summer of korea.
The germination temperature and the germination time are understood to be suitable conditions for the growth of black rice sprouts to about 0.5mm to 1.5 mm.
Preferably, the water is stirred during germination of the black rice. Stirring the water will function to prevent spoilage due to water stagnation.
Preferably, the water used in germination is drinking water or edible water, and tap water can be used.
Hereinafter, preferred examples and comparative examples of the present invention will be described.
The following examples serve to illustrate the invention and should not be construed as limiting the scope of the invention.
Example 1 and example 2
To 500g of black rice (Oriza sativa L., variety: mildly glutinous black rice (Cheongpung Heugchalbyeo)) which was mashed with a mashing precision of about 9, 5L of ordinary tap water was poured and stirred slowly and germinated at a temperature of 20±3 ℃ for about 15 hours to 48 hours, whereby germinated black rice and a germinated liquid were obtained, the germinated black rice and the black germinated liquid were separated, the separated germinated liquid was poured into an open container and the pH was measured (in this case, pH ﹦ was about 5.5, this was referred to as "example 1"), and thereafter maintained at a temperature of 2±0.1 ℃ and subjected to a low temperature treatment in a refrigerator for 48 hours. After the low-temperature treatment, the germination liquid was subjected to a room-temperature treatment at room temperature (a temperature of about 20.+ -. 3 ℃ C.) for 50 days in a state of being contained in an open container. After the normal temperature treatment, the pH of the sprouting liquid was measured, and the pH of the sprouting liquid was about 7.8 (this will be referred to as "example 2") as pH ﹦.
The bacteria present in the obtained black rice germination liquid of the present invention were measured, and as shown in fig. 2 and 3, 3 kinds of common bacteria and 3 Zhong Zhenjun were contained, and as shown in fig. 3, it was confirmed that the common bacteria were Morganella citrate (Citrobacter murliniae), the medium-sized candida (Pseudacidovorax intermedius) and the non-photosynthetic bacteria of the genus enroishi rhodobacter (Paenirhodobacter enshiensis), and the fungi were medium-sized candida (Candida intermedia), candida tropicalis (Candida tropicalis) and pichia (Meyerzyma sp.).
For convenience of storage and use, the black rice sprouting liquid of example 1 and example 2 was filtered with filter paper, and then freeze-dried, and stored in the form of powder, and diluted with distilled water before use.
Comparative example 1
Brown rice germination liquid was prepared in the same manner as in the above example, except that brown rice (strain: akibare) milled with a milling precision of about 9 graduations was used instead of black rice milled with a milling precision of about 9 graduations, but generation of malodor due to spoilage was frequently confirmed during low-temperature treatment and normal-temperature treatment.
Comparative example 2
A black rice germination liquid was prepared in the same manner as in the above example except that the low-temperature treatment was not performed in the case of using black rice (same as in example 1) mashed with a mashing precision of about 9 scale, but the low-temperature treatment was not performed, and thus, putrefaction and malodor were generated during the normal-temperature treatment.
Comparative example 3
Germination was performed in the same manner as in example 1 using black rice (same as in example 1) mashed with a mashing precision of about 9 graduations, but the germination liquid was used as it is without performing low-temperature treatment and normal-temperature treatment after germination. It was confirmed that the initial pH of the obtained black rice germination liquid was about 4.5, that 92000000 (CFU/g) of ordinary bacteria and 1100000 (CFU/g) of Escherichia coli were present.
Experimental example 1: antifungal Activity experiment (1)
1. Experimental strains
Trichophyton rubrum (Trichophyton rubrum) (KCTC 6375), one of the root fungi of tinea pedis, was received from university of Korea Han medical university to perform subculture and activation more than 3 times before the antifungal activity test was used, and then used in the test.
2. The culture medium used
To confirm growth patterns, subculture and antifungal activity, a glucose agar (Sabouraud dextrose agar, SDA) medium was used.
3. Antifungal Activity verification (Paper disc agar diffusion method)
Antifungal activity was demonstrated using and applying the paper sheet agar diffusion method (paper disc agar diffusion method). Test strains were collected by a perforator (Cork borer,5 mm) and placed in the middle of the culture medium, paper sheets (paper discs) were placed on the culture medium so as not to fall, 50. Mu.l of samples of the black rice germination liquid (solid content) of examples 1 and 2, each having a concentration of 5mg/ml and 10mg/ml, were injected, placed in a culture apparatus, and after culturing at 25℃for 7 days or more, it was confirmed whether growth inhibition rings were formed. In order to understand the influence on the black rice germination liquid powder (solid content), sterilized water was used as a control group.
The results of the antifungal activity experiments performed by using the samples having concentrations of 5mg/ml and 10mg/ml in example 1 and example 2 and the paper sheet agar diffusion method (paper disc agar diffusion assay) are shown in fig. 4a, 4b, 4c and table 1. The experimental results showed that, since the antifungal activity of the black rice germination liquid was started after 5 days, example 1 inhibited the growth of tinea pedis (Trichophyton rubrum; KCTC 6375) at 80mm and 150mm at 5mg/ml and 10mg/ml, respectively, example 2 inhibited the growth of tinea pedis (Trichophyton rubrum; KCTC 6375) at 70mm and 130mm at 5mg/ml and 10mg/ml, respectively (FIG. 4 a), and after 7 days, example 1 inhibited the growth at 70mm and 140mm at 5mg/ml and 10mg/ml, respectively, and example 2 inhibited the growth at 50mm and 110mm at 5mg/ml and 10mg/ml, respectively (FIG. 4 b), respectively.
TABLE 1
Growth inhibition: mm (mm)
In FIGS. 4a, 4b and 4C, P is the strain (Trichophyton rubrum KCTC 6375), C is distilled water as a control group, 1 is example 1 having a concentration of 5mg/ml, 2 is example 1 having a concentration of 10mg/ml, 3 is example 2 having a concentration of 5mg/ml, and 4 is example 2 having a concentration of 10 mg/ml.
Experimental example 2: antifungal Activity experiment (2)
The culture in experimental example 1 was subjected to long-term treatment for 10 days or more. As a result of the experiment, after 10 days or more of culture, it was confirmed that the growth of white unknown mold was observed in example 2, and the growth of tinea pedis (Trichophyton rubrum) was considerably suppressed because of the antifungal activity of the unknown mold, as shown in table 2 and fig. 4 c.
TABLE 2
+++: uninhibited++: slightly inhibited +: moderate inhibition
Table 3 and FIG. 5 show the results of the experiments at concentrations of 5mg/ml and 10mg/ml, which are observed in Experimental example 2, and which are related to examples 1 and 2, with the identification of unknown mold in white. In example 1, no white unknown mold was observed, but in example 2, the growth of white unknown mold was confirmed, and the concentration of unknown mold was also significantly increased for the difference between the concentrations of 5mg/ml and 10 mg/ml.
TABLE 3 Table 3
+++: uninhibited++: slightly inhibited +: moderate inhibition
In FIG. 5, P is the strain (Trichophyton rubrum).
In order to understand the correlation between the white unknown mold found in example 2 and various concentrations, the experimental results at the concentrations of 1mg/ml, 5mg/ml, and 10mg/ml, which are related to example 2, are shown in table 4 and fig. 6.
As a result, as the concentration in example 2 increases, the concentration of white unknown mold and the antifungal activity against tinea pedis (Trichophyton rubrum) also tend to increase relatively.
TABLE 4 Table 4
+++: uninhibited++: slightly inhibited +: moderate inhibition
In FIG. 6, P is the strain (Trichophyton rubrum), C is distilled water as a control group, 1 is example 2 at a concentration of 1mg/ml, 2 is example 2 at a concentration of 5mg/ml, and 3 is example 2 at a concentration of 10 mg/ml.
As a result of the experiment, since the antifungal activity in example 1 and example 2 was inhibited from growing tinea pedis (Trichophyton rubrum) after 5 days, the activity in example 1 and example 2 was similar after 7 days.
Experimental example 3: antifungal Activity experiment (3)
The antibacterial effect of the black rice germination liquid on trichophyton rubrum (Trichophyton rubrum, KCTC 6375) as a tinea pedis fungus was measured according to the method (Journal of Ethnopharmacology,91,105-108 (2004)) of Qian De, lanuginosran (Chandrasekaran) and vinkassa ruu (Venkatesalu). The strain was incubated for 3 days in Sa glucose broth (Sabouraud dextrose broth) and at a temperature of 28℃and then diluted in the medium in such a way that an absorbance of 0.6 at 450nm was reached. 1ml of the extract-containing medium was inoculated with 50. Mu.l each of the bacterial dilutions. In this case, the extract was prepared in a 2-fold dilution series so that the concentration of the extract in the medium became 10%, 20% and 40%. After culturing at 28℃for 3 days, whether or not bacteria were growing was observed, and the results are shown in FIGS. 7 and 8. Fig. 8 is a photograph taken with enlargement of fig. 7.
As shown in fig. 7 and 8, in comparative example 4 (a non-germinated liquid was obtained by pouring 5L of ordinary tap water into 500g of black rice, which was mashed with a mashing precision of about 7 scale, and slowly stirring the mixture, and immersing the mixture at 20±3 ℃ C. For about 24 hours), and in the culture medium liquid, tinea pedis suspended matter was confirmed, and in example 1, no tinea pedis suspended matter was confirmed, and therefore, a concentration of 40% was confirmed to be the minimum inhibitory concentration (MIC: minimum inhibitory concentration).
Experimental example 4: antiviral Activity experiment
For the experiment of antiviral activity of the black rice germination liquid, the germination liquid in example 1 was used.
For comparative example 4 and example 1, an experiment was performed using African green monkey kidney cells (Vero) as follows for antiviral properties against herpes simplex virus (HSV: herpes simplex virus).
In the case of African green monkey kidney cells (1X 10) 5 Cell/well) inoculation (Cell inoculation) to 24 well tissue culture Treatment (TC) plates followed by 18 hours to 20 hours after which the concentrations in comparative example 4 and example 1 were brought to 100 μg/ml, 200 μg/ml, respectively, and propagated together with herpes simplex virus type 1 (HSV-1, moi: 2) at 37 ℃ for 1 hour, respectively, followed by inoculation to Vero. Inoculation of herpes simplex virus type 1 (HSV-1) with the liquids of comparative example 4 and example 1After 2 hours, the inoculum was removed from the african green monkey kidney cells (Vero) and replaced with DMEM supplemented with 10% Fetal Bovine Serum (FBS) after 3 washes with Phosphate Buffered Saline (PBS). The negative control group was treated only with DMEM containing 10% Fetal Bovine Serum (FBS). After 48 hours, the extent of viral infection was determined microscopically. In order to measure the cell viability, 20. Mu.l of MTT reagent treatment was performed, and after 1 hour of incubation, absorbance was measured at 450 nm.
The antiviral activity against herpes simplex virus was analyzed using images 48 hours after infection as follows. As shown in fig. 9 and 10, it was confirmed that the virus infection rate was significantly decreased in the black rice germination liquid-treated cells after infection with herpes simplex virus (fig. 9), and the cell viability was 5 times or more that of comparative example 4 and the virus-infected group (fig. 10).
In FIGS. 9 and 10, cell-1 (C-1) means a non-infected group of African green monkey kidney cells, cell-2 (C-2) means an infected group of African green monkey kidney cells (herpes simplex virus infected group), C-100 means comparative example 4 at a concentration of 100. Mu.g/ml, C-200 means comparative example 4 at a concentration of 200. Mu.g/ml, E-100 means example 1 at a concentration of 100. Mu.g/ml, E-200 means example 1 at a concentration of 200. Mu.g/ml.
In comparative examples 1 and 2, since usable sprouting liquid was not obtained due to spoilage, experiments were not conducted, and in comparative example 3, use was made in the same manner as described above, and the initial bacterial status and the state of change in ph were confirmed by the obtained black rice sprouting liquid.
The present invention has been described in detail by way of the specific examples described above, but it is apparent to those skilled in the art that various modifications and adaptations can be made within the scope of the technical idea of the present invention, and such modifications and adaptations are apparent to those skilled in the art to which the present invention pertains and are intended to be within the scope of the appended claims.
Claims (8)
1. A black rice sprouting liquid having an anti-inflammatory effect is obtained by immersing black rice in water to sprout, separating the germinated black rice from the sprouting liquid, subjecting the sprouting liquid obtained after sprouting of black rice to a low temperature treatment of 1 to 10 days in a temperature range of 1 to 5 ℃ in an open container, then subjecting the sprouting liquid to a normal temperature treatment of 30 to 210 days in a temperature range of 10 to 30 ℃ in an open container,
the pH value is maintained in the range of 4.5 to 5.5 before, during and after the low temperature treatment, and is raised to the range of 7.5 to 8 after the normal temperature treatment.
2. The black rice germination liquid with anti-inflammatory effect according to claim 1, characterized in that the germination of black rice is performed by soaking in water having a water temperature of 23 ℃ to 30 ℃ for 15 hours to 24 hours.
3. The black rice germination liquid with anti-inflammatory effect according to claim 1, characterized in that the germination of black rice is performed by soaking in water having a water temperature of 16 ℃ to 23 ℃ for 24 hours to 48 hours.
4. The anti-inflammatory black rice germination liquid according to claim 1, wherein the black rice is stirred with water when it is germinated.
5. A method for preparing black rice sprouting liquid with anti-inflammatory effect, which is characterized by comprising the following steps:
(1) A black rice germination step of germination by immersing black rice in water;
(2) A sprouting liquid separation step of separating sprouted black rice from sprouting liquid used in the sprouting process of black rice;
(3) A low-temperature treatment step of subjecting the germination liquid to a low-temperature treatment for 1 to 10 days in an open container at a temperature ranging from 1 to 5 ℃; and
(4) A normal temperature treatment step of subjecting the low temperature treated germination liquid to normal temperature treatment in an open container at a temperature ranging from 10 ℃ to 30 ℃ for 30 days to 210 days,
the pH value is maintained in the range of 4.5 to 5.5 before, during and after the low temperature treatment, and is raised to the range of 7.5 to 8 after the normal temperature treatment.
6. The method for preparing a black rice germination liquid having an anti-inflammatory effect according to claim 5, wherein the germination of black rice is performed by immersing in water having a water temperature of 23 ℃ to 30 ℃ for 15 hours to 24 hours.
7. The method for preparing a black rice germination liquid having an anti-inflammatory effect according to claim 5, wherein the germination of black rice is performed by immersing in water having a water temperature of 16 to 23 ℃ for 24 to 48 hours.
8. The method for preparing a black rice germination liquid having an anti-inflammatory effect according to claim 5, wherein the black rice is stirred with water when it is germinated.
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| KR20020042384A (en) | 2000-11-30 | 2002-06-05 | 은종방 | Manufacturing method of bread made of wheat flour and black rice flour |
| KR20020092334A (en) | 2002-11-18 | 2002-12-11 | 전종희 | Heukmi Ssal Tteokguk |
| KR100451126B1 (en) | 2003-10-31 | 2004-10-06 | 장연화 | the noodle using a black rice and method for manufacturing thereof |
| KR200405792Y1 (en) * | 2005-09-15 | 2006-01-11 | 진광식 | Black Rice Milling Apparatus |
| KR101057738B1 (en) * | 2009-05-11 | 2011-08-18 | 이규행 | Manufacturing method of black rice wine |
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| KR0152361B1 (en) * | 1995-04-27 | 1998-09-15 | 전학주 | Preparation of unpolished rice |
| JP2000093097A (en) * | 1998-09-24 | 2000-04-04 | Health Care Tec Kk | Apparatus for producing germinated brown rice for food raw material |
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